Spanish Cream
By: Anonymous
Published: Saturday, March 6, 2010 - 2:36am

Ingredients




1/4 box gelatine or
Yolk 3 eggs
1 tablespoon granulated gelatine
1/2 cup sugar (scant)
1/4 teaspoon salt
3 cups milk
1 teaspoon vanilla or
Whites 3 eggs
3 tablespoons wine

Preparation

1 Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.